cookie dough for ce cream (eggless)

cookie dough for ce cream (eggless)
  • 1/2 cup all-purpose flour
  • 2 1/2 tablespoons brown sugar
  • 3 tablespoons white sugar
  • 2 tablespoons butter, softened
  • 1/8 teaspoon vanilla extract
  • 2 tablespoons water


  1. In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours.
  2. Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.

03/06/2017
cookie dough for ce cream (eggless), recipe PT15M PT1H 5 455 calories

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